Cashew Buckwheat Curry with Garlic Kale

fullofplants.com

Molly

subheading: CURRY:

1 onion, finely chopped

2 cloves of garlic, minced

1 tbsp grated fresh ginger

¼ cup cashews (or peanuts)

¾ cup buckwheat groats

1 tsp ground coriander

½ tsp ground cumin

1 tsp turmeric

subheading: 1 tsp smoked paprika:

1 tbsp coconut sugar

1 14-ounce can coconut milk

2 tbsp soy sauce

¼ tsp sriracha (optional)

1 and ½ cup water (add ½ additional cup for a more soupy curry)

1 and ½ cups kale, stems removed and finely cut

1 tsp lemon juice

subheading: GARLIC KALE:

3 cups kale, stems removed and cut into bite-size pieces

1 tbsp oil

2 cloves of garlic, minced

2 tsp maple syrup

salt, pepper to taste

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